Tasty, light version of the ever popular Lemon salad recipe
Total time to cook:
25 minutes
Serves:
7
Category:
Salad , rice,pecans
Ingredients:
1 cup vegetable or olive oil
1/3 cup white wine vinegar
1 clove garlic minced
1 tbsp lemon peel grated
2 tbsp sugar
1 tbsp Dijon mustard
1/2 tbsp salt
6 cups long grain rice cooked
2 cups wild rice cooked
2 cups seeded cucumbers diced
2/3 cup green onions thinly sliced
1/4 cup fresh parsley minced
1/4 cup fresh basil or 1 Tbls dried minced
1/2 tbsp pepper
1/2 cup chopped pecans toasted
Step Wise Instructions:
In a jar with tight-fitting lid, combine the first 7 ingredients; shake well. In a large bowl, combine long grain and wide rice; add dressing and toss.
Cover and refrigerate overnight.
Add the cucumbers, green onions, parsley, basil and pepper; mix well. C
White beans seasoned with fresh salad cucumber and Parmesan cheese make this rustic pizza an interesting departure from your standard take-out fare. Scattering it with arugula after baking provides a contrasting texture and a fresh, appealing finish.
Total time to cook:
50 minutes
Serves:
6 to 8
Category:
Dinner, tomatoes, side dish
Ingredients:
5 tsp active dry yeast
2 1/4 cups warm water
1/4 cup (or 4 tbsp) olive oil
5 cups bread flour
1 1/2 tsp salt
2tsp sugar
Topping
2 medium zucchini/salad cucumbers
2 ripe large tomatoes, halved and seeded
1 large green bell pepper
Olive oil ,
1 medium clove garlic, minced
2 Tbs. chopped fresh basil
1 cup shredded provolone
2 Tbs. grated Parmesan cheese
Basil leaves for garnish
Step Wise Instructions:
Prepare pizza dough as explained in 1st 3 steps of my recipe pizza margherita.
There we used tomato based topping but here we will use healthy grilled vegetables option.
While dough is left aside for doubling in size, prepare grill, leaving one side unlit. Lightly brush zucchini, tomatoes and bell pepper with oil.
Season with salt and pepper to taste.
Cook on grill rack over hot side of grill until tender, turning once or twice.
Zucchini and tomatoes will take a few minutes; the bell pepper should grill long enough for skin to char, about 10 minutes.
Transfer zucchini and tomatoes to large plate.
Put bell pepper in paper bag, seal and let stand 10 minutes.
Cut zucchini into strips or chunks. Coarsely chop tomatoes.
Core bell pepper, scrape off skin and cut into thick slices. Set grilled vegetables aside.
Lightly oil 2 large baking sheets. Gently punch down dough, divide in half and knead each half into a ball.
Place dough balls on lightly floured surface, cover with plastic wrap and let rest 8 minutes.
Using rolling pin, roll each ball into 9-inch circle, about 1/4 inch (thin crust) thickness.
Transfer to prepared baking sheets and lightly brush entire surface with oil. Cover with plastic wrap and let rest 10 minutes.
Carefully lift each dough circle off baking sheet
and place on hot side of grill. Cook undisturbed 1 1/2 to 2 minutes, so bottom has a chance to set; top of dough will bubble.
Using large spatula, flip dough over onto same hot side of grill and cook 1 to 2 minutes. Slide crusts to cooler area of grill.
Evenly scatter grilled vegetables over crusts, then sprinkle with garlic and chopped basil.
Sprinkle provolone and Parmesan cheese over top.
Close grill and cook, periodically moving pizzas around to keep charring to a minimum, 3 to 4 minutes.
Transfer pizzas to cutting board, garnish with basil leaves if desired, then slice and serve.
